The soft rum bundt cake is a fragrant dessert with a rich and tasty flavor, a simple recipe that always starts from my basic bundt cake, the one I’ve been making for ages. Because if a recipe is reliable, it turns out well, and you can’t go wrong even if you try, it shouldn’t be changed. At most, it should be slightly adjusted to adapt the doses to the new ingredients replacing the classic ones. Try it if you love slightly exotic flavors, and serve the soft rum bundt cake sliced with vanilla ice cream, fresh cream, or Greek hazelnut yogurt.
Don’t miss out
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 8 People
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 3 eggs
- 1 1/4 cups sugar
- 2 1/2 cups flour
- 1/2 cup rice oil
- 1/4 cup rum
- 1/3 cup water
- 1 packet baking powder
- 1/3 cup chocolate chips
Tools
- 1 Mixer Kitchen Aid Artisan
- 1 Pan 24 centimeter bundt pan
- 1 Skewer Cake tester
- 1 Cooling Rack
Steps
Mix eggs with sugar until they become white and frothy, then add sifted flour, water, oil, rum, chocolate chips, and finally the baking powder. Pour into a greased and floured 9 1/2-inch bundt pan (I skipped this step because my pan has perfect non-stick properties). Bake in a preheated oven at 350°F for 35-40 minutes. Once ready, take it out of the oven, let it cool slightly in the pan for five to eight minutes, then remove it and let it cool completely on a cooling rack before slicing.
